White bean salad with lemon and cumin recipe

Ingredients for White bean salad with lemon and cumin

• 280 g dried great northern beans

• 2 bay leaves

• 8 g salt

• 1 large red onion, thinly sliced

• 15 g fresh Italian parsley, chopped

• 90 ml olive oil

• 75 ml fresh lemon juice

• 5 g ground cumin

• 2 g cayenne pepper

• 8 large lettuce leaves

How to make White bean salad with lemon and cumin

1. Place the beans in a large bowl and cover them with cold water, ensuring the water level is at least 5 cm above the beans. Let the beans soak overnight.

2. Drain the beans and transfer them to a large heavy-bottomed saucepan. Add the bay leaves and enough cold water to cover the beans by 5 cm. Bring to the boil over high heat.

3. Reduce the heat to medium-low and simmer for 30 minutes. After this time, add salt and continue to simmer until the beans are tender but still hold their shape, about 15 minutes longer.

4. Drain the beans again and place them in a large bowl, discarding the bay leaves. Stir in the chopped onion and parsley.

5. In a medium bowl, whisk together the oil, lemon juice, cumin, and cayenne pepper. Season the dressing with salt and pepper to taste.

6. Pour the dressing over the bean salad and toss gently to combine. This salad can be prepared up to 2 hours in advance; allow it to stand at room temperature until ready to serve.

7. Arrange the lettuce leaves on individual plates or on a large platter. Spoon the bean salad into the lettuce leaves and serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.